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Zucchini tacos: the recipe for vegetable tortillas with an exquisite filling

Zucchini tacos: the recipe for vegetable tortillas with an exquisite filling

I zucchini tacos I am a antipasti simple and delicious, a vegetable variant of the classic Mexican tortilla to fold and stuff as you like. In our recipe, we made this particular tortilla with Grated zucchini and mix with eggs, breadcrumbs, garlic and onion powder and grated cheese. It will then be necessary to obtain mini omelettes from the dough, which will be cooked in the oven for about 20 minutes, before being stuffed with Cream cheese e smoked salmon. A light and delicious dish ideal for dinner or for a quick and delicious lunch. Of course, you can vary the filling as you wish, using the ingredients you have in the fridge. Let’s take a look at the steps to make them.

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How to Make Zucchini Tacos

Grate the courgettes 1 Squeeze them with your hands to get rid of excess water.

Add eggs, breadcrumbs, onion powder, garlic powder, salt and grated cheese 2.

Stir until a homogeneous mixture is obtained 3.

Obtain meatballs and crush them on the baking sheet to form discs (4).

Bake at 180°C for 20 minutes 5.

Top tortillas with cream cheese and smoked salmon 6.

Zucchini tacos are ready to be served seven.


It is advisable to consume zucchini tacos immediately after stuffing them. However, you can keep the tortillas without filling in the fridge for One daycovered with cling film.

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